Steak with Roasted Potatoes, Camembert, and Garlic Lemon Butter
Get ready to impress your loved ones with this mouthwatering skillet creation! Juicy flank steak pairs perfectly with crispy roasted potatoes, all drenched in a luscious homemade garlic lemon butter and topped with gooey melted Camembert. This dish is a flavor-packed crowd-pleaser that’s perfect for any gathering!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- roasted potatoes seasoned with salt, pepper, garlic and rosemary (907 g)
🥩Meat & Seafood(1)
- flank steak, seasoned with salt, pepper, garlic and paprika (454 g)
🥛Dairy & Eggs(1)
- homemade lemon garlic butter (14 g)
🧂Spices & Seasonings(2)
- fresh rosemary (15 ml)
- salt and pepper
📦Other(1)
- Camembert, scored
👨🍳 Instructions
- 1
Season the flank steak with salt, pepper, garlic, and paprika.
- 2
Sear the steak hard over a blazing hot cast iron skillet.
- 3
Slice the steak and add it back to the skillet alongside the roasted potatoes.
- 4
Score the Camembert and place it in the middle of the skillet to melt.
- 5
Finish everything with a drizzle of homemade lemon garlic butter and garnish with fresh rosemary.
💡 Pro Tips
- ✓Salt the flank steak at least 40 minutes before searing, not right before, because salt initially draws moisture out but then reabsorbs it via osmosis, denaturing surface proteins so the meat retains 15-20% more juice during cooking.timing40+ minutes
- ✓Heat the cast iron skillet to 500°F (dry, empty) for at least 5 minutes before adding oil, since flank steak's thin profile needs an aggressive Maillard reaction fast to develop crust before the interior overcooks past medium-rare.equipment500°F, 5 minutes
- ✓Slice the rested flank steak against the grain at a 45-degree angle into 1/4-inch strips, because flank steak's long muscle fibers are notoriously tough, and cutting perpendicular to them shortens fiber length so each bite requires less mechanical breakdown from your teeth.technique1/4-inch, 45-degree angle
- ✓Score the Camembert rind in a crosshatch pattern only 1/8-inch deep before melting, allowing the interior to liquefy at 130-140°F while the rind structurally holds its shape as a serving vessel instead of collapsing into the skillet.technique130-140°F
- ✓Emulsify the garlic lemon butter off-heat by whisking cold butter cubes into the warm pan juices in batches, since temperatures above 150°F will break the emulsion and separate the milk solids from the fat, leaving a greasy rather than silky sauce.techniquebelow 150°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Steak with Roasted Potatoes, Camembert, and Garlic Lemon Butter
Get ready to impress your loved ones with this mouthwatering skillet creation! Juicy flank steak pairs perfectly with crispy roasted potatoes, all drenched in a luscious homemade garlic lemon butter and topped with gooey melted Camembert. This dish is a flavor-packed crowd-pleaser that’s perfect for any gathering!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- roasted potatoes seasoned with salt, pepper, garlic and rosemary (907 g)
🥩Meat & Seafood(1)
- flank steak, seasoned with salt, pepper, garlic and paprika (454 g)
🥛Dairy & Eggs(1)
- homemade lemon garlic butter (14 g)
🧂Spices & Seasonings(2)
- fresh rosemary (15 ml)
- salt and pepper
📦Other(1)
- Camembert, scored
👨🍳 Instructions
- 1
Season the flank steak with salt, pepper, garlic, and paprika.
- 2
Sear the steak hard over a blazing hot cast iron skillet.
- 3
Slice the steak and add it back to the skillet alongside the roasted potatoes.
- 4
Score the Camembert and place it in the middle of the skillet to melt.
- 5
Finish everything with a drizzle of homemade lemon garlic butter and garnish with fresh rosemary.
💡 Pro Tips
- ✓Salt the flank steak at least 40 minutes before searing, not right before, because salt initially draws moisture out but then reabsorbs it via osmosis, denaturing surface proteins so the meat retains 15-20% more juice during cooking.timing40+ minutes
- ✓Heat the cast iron skillet to 500°F (dry, empty) for at least 5 minutes before adding oil, since flank steak's thin profile needs an aggressive Maillard reaction fast to develop crust before the interior overcooks past medium-rare.equipment500°F, 5 minutes
- ✓Slice the rested flank steak against the grain at a 45-degree angle into 1/4-inch strips, because flank steak's long muscle fibers are notoriously tough, and cutting perpendicular to them shortens fiber length so each bite requires less mechanical breakdown from your teeth.technique1/4-inch, 45-degree angle
- ✓Score the Camembert rind in a crosshatch pattern only 1/8-inch deep before melting, allowing the interior to liquefy at 130-140°F while the rind structurally holds its shape as a serving vessel instead of collapsing into the skillet.technique130-140°F
- ✓Emulsify the garlic lemon butter off-heat by whisking cold butter cubes into the warm pan juices in batches, since temperatures above 150°F will break the emulsion and separate the milk solids from the fat, leaving a greasy rather than silky sauce.techniquebelow 150°F